NEW ENGLAND CHEESEMAKING Rickis Vegetable Rennet, 2 FZ

It is very effective and easy to use the instructions are clear and easy to follow.

I'm using it to make fresh cheese. only a few drops mixed with water is enough for one gal of milk. The instructions are very accurate. There is nothing to say against it. The price is fair.

Great rennet to make fromage blanc in my cheese maker, but I would really like to know what veggie they use to make this vegetable rennet. Anyway. They say it is very powerful and that you should use only half of the recipe. It actually depends on the recipe according to me. I put 4 drops in one liter whole milk I left in my cheese maker for 12 hours and my fromage blanc was great. When I redid four more fromage blancs I used only 2 drops for 1 whole milk liter and all the "petit lait" or whey I had, and let the blend rest in my fromagere at 35 degres for 8 hours: the result was mixed. My fromage blanc was very liquefied even after 4 hours in the fridge: I suppose you need to experiment and practice again and again to know the product better. That being said I am so happy I can eat a real home made fromage blanc here in the US that I am sure I will buy this vegetable rennet in the future if they keep on with their reasonable price.

Lo mejor que e utilizado para cuajar 100 de 100

I normally make goat cheese with this rennet but this time I made cheese with cow's milk. It didn't turn out as good as when I used it with goat's milk. I don't know if this is normal or if I did something wrong. But I can recommend this product for goat's milk without any hesitation. Can't really indorse it for cow's milk.It sets up in about 15 minutes for goat's milk, the cow's milk was over 30 minutes and never gave me a good clean break in the curd. I will try again with the cow's milk and will update the review if anything is different.

As listed, not used yet

Muy especifico me gusta su consistencia

First time making cheese. Tried this twice. My cheese book and YouTube videos state to put liquid rennet in and wait 12 hours. Both times cheese turned into rubber after I strained it and tasted awful. I'm not sure if it is because this is double strength, but if you are only making 1 Qt of milk cheese and you have to divide one drop into 1/8 (since 1 drop = 2 gallons milk) then it is pretty unusable to me.On directions, it says to use 1/3 of what recipe calls for and only wait 45 minutes to set. Why not just make normal strength stuff and give me less of a headache while learning how to make cheese.For some reason, there is no image of back label but states "this rennet is double strength +. Use 1/3 of what recipe calls for...1/6 tsp sets 2 gallons of milk in 45 minutes."